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Cherry Chocolate Cupcakes https://www.metro.ca/userfiles/image/recipes/cupcakes-chocola-cerises-bing-5910.jpg PT20M PT25M PT45M
Preheat an oven to 400°F (200°C). Cream together the butter and the sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl, whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds. Let rest 10 minutes, then fill greased muffin cups to the brim with the batter. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove and let cool 10 minutes before unmolding.
1
8 oz (250 mL) butter at room temperature 3/4 cup (190 mL) sugar 2 eggs, beaten 2 cups (500 mL) all-purpose flour 2 tsp. (10 mL) baking powder 1/2 tsp. (2 mL) Salt 1/3 cup (80 mL) unsweetened cocoa 1 cup (250 mL) milk 1/3 cups (80 mL) pitted cherries, halved
Cherry Chocolate Cupcakes

Cherry Chocolate Cupcakes

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3 Votes
1
Cherry Chocolate Cupcakes
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

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Imprimer ma sélection

Ingredients

  • 8 oz
    (250 mL)
    butter at room temperature
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  • 3/4 cup
    (190 mL)
    sugar
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    1 kg SELECTED VARIETIES

  • 2
    eggs, beaten
  • 2 cups
    (500 mL)
    all-purpose flour
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  • 2 tsp.
    (10 mL)
    baking powder
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    450 g